Yield: 5-6 Truffles
- 2 tablespoons coconut sugar (or other sugar)
- 1 tablespoon nondairy milk of choice (I used unsweetened chocolate almond)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup Erewhon Crispy Brown Rice cereal
- 1 tablespoon raw cacao or unsweetened cocoa powder
- 1/4 teaspoon pure stevia powder *
- Pinch fine sea salt
- 2 tablespoons smooth natural cashew or macadamia butter
- 4 large fresh or frozen pitted cherries, quartered (about 2 tablespoons or 1.5 oz); or use 3 large soft prunes or Medjool dates, quartered
Optional: 1 tablespoon cacao nibs, mini chocolate chips or chopped chocolate
- 3 tablespoons Erewhon Crispy Brown Rice cereal
- 2 teaspoons raw cacao or unsweetened cocoa powder
Place a large piece of plastic wrap on a clean dinner plate and set aside.
In a small bowl, mix the coconut sugar, milk and vanilla to begin dissolving the sugar. Set aside while you proceed with the other ingredients.
In a mini food processor or Magic Bullet, with the 1/2 cup rice cereal, one tablespoon cacao powder, stevia and salt until powdered. Add the cashew butter and sugar/milk mixture. Process until it comes together in a soft, sticky “dough.” It will seem too soft to roll into balls; this is as it should be (as it sits, the cereal will absorb any excess moisture to create a cookie dough texture). Add the cherries and pulse until they are finely chopped and incorporated into the dough. If using, stir in the cacao nibs or chocolate chips.
Using a melon baller or teaspoon, drop mounds of the mixture onto the plastic-lined dinner plate. Freeze for 15 minutes or until firm.
While the truffles chill, make the truffle coating. In a clean food processor or Magic Bullet, with the 3 tablespoons cereal and 2 teaspoons cacao to a powder. Place in a small bowl.
Roll the frozen dough in your hands to create small balls (your palms will likely need to be rinsed clean once or twice during this process, as the dough may be sticky). Then, roll each ball in the truffle coating. For a fancier finish, you can also melt about 1/2 cup dairy free chocolate chips in a small bowl and coat the truffles: holding truffles one at a time on a fork, drizzle the chocolate over each while allowing excess to drip off into a bowl (you can then reuse it to coat more truffles). Allow to firm up in the refrigerator.
Store, covered in the refrigerator, up to 5 days. If you prefer, you can replace the powdered stevia with 1/2 teaspoon pure liquid stevia; in that case, add the liquid stevia to the sugar/milk mixture.